Abstract: A combined boat and jet ski towing trailer includes a jet ski support ramp on the arm that connects a trailer body to the towing vehicle. The jet ski supporting ramp is inclined and oriented at an oblique angle to the longitudinal axis of the trailer body to facilitate loading and unloading.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The filling comprises an aqueous phase having sugar dissolved therein and a thixotropic cohesive network of fibrils and microfibrils dispersed therein. The network of fibrils and microfibrils functions as a flow control agent which permits the filling, and dough forming the crumb, to be co-baked.

Abstract: A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Abstract: Stable emulsions characterized by pseudo-"melting" properties are comprised of an oil phase, an aqueous disperse phase, and particles containing an immobilized water-in-oil emulsion destabilizing agent. The emulsions are suitable for use as drug delivery vehicles, cosmetic ointments, and the like, and especially as foods, such as cake frosting bases, desserts ("ice cream") and bread spreads. The physical and organoleptic properties of the emulsions make them especially useful as successors to butter or margarine. In an optional mode, compositions comprising the oil phase and the destabilizing agent are provided. Such compositions interact with extrinsic water (e.g., saliva) and provide palatable, non-waxy shortenings, food spreads, and the like. When used for frying foods, or the like, the water-containing compositions herein foam slightly, and this foaming reduces both spattering and the tendency of food being cooked to undesirably adhere to the cooking utensil.